I have to admit when I first saw this recipe I thought it looked good, then when I saw the recipe the day I made it, I thought it looked terrible. As I started cooking the dish I wasn’t impressed! It was seriously ugly and seemed to have too much cream cheese in it.
BUT hold the phone! The flavor is incredible. I love the bell pepper in it. I never thought it would be the dominate flavor in the recipe but wow pairing it with the bacon is the perfect combination.
I really loved this recipe. The original recipe called for 1 bar of cream cheese but I think the next time I make it I will only use ½ of a bar.
Ingredients:
- 8 bacon slices, chopped
- 4 cups fresh sweet corn kernels
- 1 medium-size white onion, chopped
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped green bell pepper
- 1 (8-ounce) package cream cheese, cubed (I would start with 1/2 then add more)
- 1/2 cup half-and-half
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Directions:
- Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
- Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender.
- Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon
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